NUTRITION AND DIETETIC (ENGLISH)
Bachelor	TR-NQF-HE: Level 6	QF-EHEA: First Cycle	EQF-LLL: Level 6

Course Introduction and Application Information

Course Code	Course Name	Semester	Theoretical	Practical	Credit	ECTS
NTD4005	Food Legislation and Control	Fall	2	0	2	4

Basic information

Language of instruction:	English
Type of course:	Must Course
Course Level:	Bachelor’s Degree (First Cycle)
Mode of Delivery:	Face to face
Course Coordinator :	RA ECENUR ÖZKUL
Course Objectives:	The nutritional control methods of foods are to assess current legislation and legislative regulation

Learning Outcomes

The students who have succeeded in this course;
The students who have succeeded in this course;
1. It will be able to assess the importance of its control and legislation.
1.1. Interpret the legal regulations in the legislation.
1.2. It compares the food control regulations with each other.
1.3. Questions about the regulation of the production and consumption of foods.
2. will be able to discuss legal arrangements and practices related to the bodies.
2.1. Identifies new regulations on foods.
2.2. Discuss current legal regulations.
2.3. Interpretations of international regulations.
3. Evaluates legislation in terms of safety.
3.1. It determines the limits of microbial agents in the legislation.
3.2. Determines the limits of chemical agents in the legislation.
3.3. Discuss the importance of limits.

Course Content

Food Control and Food Legislation

Weekly Detailed Course Contents

Week	Subject	Related Preparation
1)	Introduction to Food Control and Food Legislation
1)	Food Pollution and Factors Causing Food Pollution
2)	The Importance of Food Control Today
3)	Legally Nutrition Control and Legislation
4)	Laws and regulations on the production, consumption and inspection of foodstuffs
5)	Examination of Regulations
6)	Turkish Food Codex
7)	Turkish Food Codex Product Code Examination
8)	Mid-term Exam
9)	Food production and sales places in legislatio
10)	Legal arrangements for food production, processing and storage stages
11)	Food Pollution and Factors Causing Food Pollution
12)	Food Packaging and Labeling Principles
13)	Food Additives
14)	Food Additives

Sources

Course Notes / Textbooks:	Türk Gıda Kodeksleri
References:	Turkish Food Codex

Evaluation System

Semester Requirements	Number of Activities	Level of Contribution
Midterms	1	% 40
Final	1	% 60
Total		% 100
PERCENTAGE OF SEMESTER WORK		% 40
PERCENTAGE OF FINAL WORK		% 60
Total		% 100

ECTS / Workload Table

Activities	Number of Activities	Duration (Hours)	Workload
Course Hours	13	2	26
Study Hours Out of Class	13	5	65
Midterms	1	1	1
Final	1	1	1
Total Workload			93

Contribution of Learning Outcomes to Programme Outcomes

No Effect	1 Lowest	2 Low	3 Average	4 High	5 Highest

	Program Outcomes	Level of Contribution
1)	To use theoretic and methodological approach, evidence-based principles and scientific literature in Nutrition and Dietetics field systematically for practice.	2
2)	To have theoretic and practical knowledge for individual's, family's and the community's health promotion and protection.	4
3)	To assess nutritional status of risky groups in nutrition related problems (pregnant, babies, adolescences, elders, etc.)	4
4)	To use healthcare, information technologies for Nutrition and Dietetic practice and research.	4
5)	To communicate effectively with advisee, colleagues for effective professional relationships.	4
6)	To be able to monitor occupational information using at least one foreign language, to collaborate and communicate with colleagues at international level.	3
7)	To use life-long learning, problem-solving and critical thinking skills.	3
8)	To act in accordance with ethical principles and values in professional practice.	3
9)	To take part in research, projects and activities within sense of social responsibility and interdisciplinary approach.	3
10)	To be able to search for literature in health sciences databases and information sources to access to information and use the information effectively.	3
11)	To take responsibility and participate in the processes actively for training of other dieticians, education of health professionals and individuals about nutrition.	4
12)	To carry out dietetic practices considering cultural differences and different health needs of different groups in the community.	4